Best Oven-Baked Pork Chops Recipe

How to make baked pork chops

These oven-baked pork chops are seared until golden, finished in a 400°F oven, and served with a simple Dijon butter sauce. The recipe takes about 30 minutes and produces tender, juicy pork chops with plenty of flavor. Use chops about 1 inch thick and cook them to an internal temperature of 145°F for the best results.

How Long to Bake Pork Chops at 400°F

One-inch pork chops usually need approximately 10 to 15 minutes in a 400°F oven after searing. Thinner chops cook faster, while thick or bone-in pork chops may require several additional minutes. Check the thickest part with an instant-read thermometer rather than relying only on cooking time.

How to Keep Baked Pork Chops Juicy

• Choose pork chops approximately 1 inch thick.
• Pat the meat dry before seasoning and searing.
• Do not cook beyond an internal temperature of 145°F.
• Let the pork chops rest for at least 3 to 5 minutes.

Bone-In vs. Boneless Pork Chops

Both types work with this recipe. Boneless chops generally cook more quickly, while bone-in chops may need several extra minutes. Cooking time depends primarily on thickness, so always confirm doneness with a thermometer.

What to Serve With Baked Pork Chops

Serve these pork chops with mashed potatoes, rice, roasted vegetables, green beans, broccoli, or a simple salad. The Dijon butter sauce also works well over potatoes and vegetables.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a covered skillet or a 325°F oven with a small amount of broth or sauce to prevent the pork from drying out.

Frequently Asked Questions

What temperature should baked pork chops reach?

Pork chops should reach an internal temperature of 145°F, followed by a short resting period.

Should pork chops be covered while baking?

No. Leaving them uncovered helps preserve the browned exterior. Cover them loosely with foil only while they rest.

Can baked pork chops still be slightly pink?

Yes. A small amount of pink may remain when the pork has safely reached 145°F.

• Heat the oven to 400F and arrange a rack in the middle.
• Finely chop parsley and cut butter into a few pieces.
• Pat the pork chops dry with a paper towel and rub with oil. Season both sides generously with salt and pepper.
• Heat a large oven-safe frying pan over medium- high heat until the pan is smoking, about 3 to 4 minutes. Place the chops in the pan and cook until golden brown on the bottom, about 3 minutes.
• Flip the chops over and immediately place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature reaches 145F at thickest part of each chop, about 7 to 10 minutes.
• Return pan to stovetop, transfer the chops to a plate and tent them loosely with foil, setting aside for now.
• Discard any fat from the pan. Add the wine and cook over medium-high heat, scraping up any browned bits on the bottom of the pan. Cook until the wine is reduced by half, about 3 minutes.
• Whisk in the butter 1 small piece at a time, letting each melt before adding the next. Whisk in the parsley and mustard, and season with salt and pepper as needed.
• Divide sauce between plates if making multiple servings and place pork chop on top.